2 cups all-purpose white flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter or margarine, room temperature
1/4 cup Oregon Hazelnut Butter (See recipe)
2 eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1/2 cup mashed bananas
1/4 cup milk
1/2 cup roasted and coarsely chopped Oregon hazelnuts
Servings: 24 / Yield: 2 loaves
Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl, cream sugar and butter until smooth. Beat in hazelnut butter, eggs, maple syrup, vanilla and maple extract. Mix in mashed bananas in three additions; alternately mix in dry ingredients and milk. Fold in chopped hazelnuts. Divide the batter between two greased 7×4×3-inch loaf pans. Bake in 350º oven for 30 to 35 minutes, or until golden and toothpick inserted into the center comes out clean. Cool on rack.
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter or margarine, room temperature
1/4 cup Oregon Hazelnut Butter (See recipe)
2 eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1/2 cup mashed bananas
1/4 cup milk
1/2 cup roasted and coarsely chopped Oregon hazelnuts
Servings: 24 / Yield: 2 loaves
Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl, cream sugar and butter until smooth. Beat in hazelnut butter, eggs, maple syrup, vanilla and maple extract. Mix in mashed bananas in three additions; alternately mix in dry ingredients and milk. Fold in chopped hazelnuts. Divide the batter between two greased 7×4×3-inch loaf pans. Bake in 350º oven for 30 to 35 minutes, or until golden and toothpick inserted into the center comes out clean. Cool on rack.